Chili Meatball Subs

Kids of all ages like messy food once in a while. Just be sure to provide lots of napkins. Flatten the meatballs slightly before cooking so they sit on the buns without rolling off.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1  lb lean ground beef
• 1  small onion, diced
• 1  small carrot, grated
• 1  teaspoon chili powder
• 1⁄2 teaspoon ground cumin
• 1  pinch  each  salt and pepper
• 1 (540 ml) can stewed tomatoes or 1 (540 ml) can  chunky tomatoes
• 1⁄3 cup  smokey barbecue sauce (such as chipotle)
• 4  hot dog buns (whole-grain or whole-wheat, about 6-inches long) or 1  small  submarine bun (whole-grain or whole-wheat, about 6-inches long)
• 1⁄2 cup  shredded cheese (cheddar or mozzarella)

Directions

1. In a bowl, combine beef, onion, carrot, chili powder, cumin, salt and pepper.
2. Divide evenly into 12 portions; roll into meatballs.
3. Flatten balls slightly.
4. Heat a large skillet over medium heat; cook meatballs until browned, about 2 minutes per side.
5. In a bowl, combine tomatoes and barbecue sauce, crushing tomatoes slightly with a fork for smoother sauce; add to meatballs.
6. Bring to a boil, stirring gently; reduce heat and simmer, stirring often and turning meatballs until thermometer inserted into several meatballs register 160F, 6-8 minutes.
7. Remove meatballs to plate. Bring sauce to a boil to reduce and thicken, about 2 minutes.
8. Split and toast buns. Place meatballs on each bun.
9. Spoon sauce over top and sprinkle with cheese.
10. makes 4 servings.